A Day in the Life of a Rose Farmer in Bulgaria

4:30 AM
The first rays of morning light break through the windows of our small farmhouse, and I slowly wake up. The air outside is cool, with the faint scent of roses already drifting in. The sun is still low in the sky, but here in the Valley of Roses in Bulgaria, the day starts early. Our valley is famous for producing the finest rose oil in the world, and every day is a chance to ensure the roses thrive.

I get out of bed, take a quick wash, and head to the kitchen where my wife, Elena, is already making coffee. It’s a simple breakfast—freshly baked bread with a bit of cheese and jam. I drink the coffee quickly, knowing the day ahead will be a busy one.

5:00 AM
I step outside, feeling the cool morning mist on my skin. The rose fields are just a short walk from the house, and as I approach, I see the soft pink glow of the rose petals, still wet with dew, waiting to be harvested. The air is thick with their fragrance—it’s an intoxicating scent that’s impossible to ignore.

I grab my basket and start walking down the rows of rose bushes. These are the famous Bulgarian damask roses, known for their delicate petals and their rich, sweet scent, which is what makes the rose oil so prized. Every year, we harvest them in the early morning to capture the oils at their peak.

6:30 AM
My family is already working in the fields. My son, Georgi, is on one side, picking the roses with his mother, while I take the other side of the row. The roses need to be picked with care—each bloom is delicate, and you must avoid bruising them. I pluck the flowers gently, placing them in the basket without rushing, but I know time is of the essence.

As I work, I think about the history of these fields—how my grandfather and father grew roses here before me. It’s been a tradition for generations. Each bloom is part of a long legacy, and I feel connected to them with every rose I pick.

8:00 AM
By now, we have several baskets full of freshly picked roses, and I take them to the distillery shed. This part of the process is the most crucial—rose oil is made through steam distillation, and the timing has to be perfect. The earlier the roses are distilled, the more concentrated the oil will be.

I start loading the stills with the fresh petals, carefully layering them to ensure even steam distribution. As I fill the first still, I feel a sense of satisfaction. Soon, the delicate steam will start to rise, carrying with it the precious rose oil. The distillation process can take several hours, but once it starts, I’m always amazed by how the oil begins to separate from the water.

10:00 AM
While the roses are being distilled, I take a moment to check on the rest of the farm. The fields of roses stretch for acres, and I need to make sure everything is healthy. I walk through the rows, inspecting the plants for any signs of pests or disease. The heat of the summer months can bring some challenges, and this year, we’ve had to deal with aphids and some fungal issues. But the roses are resilient.

My neighbor, Ivan, walks by, and we stop for a quick chat. He’s had a good season too, and we discuss the market prices of rose oil. Prices have been fluctuating recently, but I’m hopeful that our high-quality oil will bring in a fair price at the market.

12:00 PM
By noon, the distillation is nearly finished. I carefully collect the rose water and rose oil from the stills, ensuring that the oil is separated and stored in glass bottles. It’s a delicate process—every drop of oil is precious. We’re fortunate to have such an abundance of roses this year, and I’m hopeful that this batch will be one of our best.

As the distillation slows down, I grab a quick lunch—some cold cuts, cheese, and fresh vegetables from the garden. Elena joins me, and we talk about the work we’ve done and what’s still to come. The season is short, but it’s intense, and I know that each day counts.

2:00 PM
After lunch, I head back to the rose fields for the second round of picking. The morning crew has gathered all the roses from the most accessible rows, so now we focus on the more difficult areas, closer to the edges of the field. The sun is higher, and the heat is beginning to build, but it’s nothing compared to the heat of the harvest in the peak of summer.

We keep working until the baskets are full, and then I head to the shed to load them into the distillation area. The rhythmic sound of the stills is comforting, and I know we’ll have another batch ready by the evening. It’s a labor of love—making rose oil is never easy, but the satisfaction of seeing the results makes it all worthwhile.

4:30 PM
The day is winding down, and the work in the fields is nearly finished. We gather the last of the roses and check the distillery once more. The last of the rose water is being poured into large barrels for storage, and the oil is carefully bottled, ready to be shipped out.

I walk to the far end of the field and stop to admire the rows of blooming roses. The soft pink petals are beginning to fade as the day draws to a close. There’s something peaceful about this time—knowing the day’s work is complete and that we’ve done our best for the roses.

7:00 PM
Back at the farmhouse, the family gathers for dinner. Elena has prepared a hearty meal, and we sit down to enjoy it together. I can hear Georgi talking excitedly about his day, and it warms my heart to know that he’s growing up surrounded by this beautiful tradition.

As the evening settles in, I take a quiet moment outside to look at the stars. The work is tiring, and the days can be long, but there’s nothing quite like seeing the results of our labor—the rose oil that will soon find its way into the hands of perfumers and beauty companies around the world.

I think about the future. My son will likely take over the farm one day, just as I did from my father, and just as my father did from his. It’s a proud legacy, and with each rose we grow, I feel a deep connection to the land and the generations before me.

9:00 PM
After the day’s work, I head to bed, knowing tomorrow will bring more tasks, but also more rewards. Growing roses is more than just a job—it’s a passion, a craft, and a heritage that I’m proud to carry forward.